From Grandma's Kitchen: Shepherd's Pie

From Grandma's Kitchen



This hub series, From Grandma’s Kitchen, is dedicated to the memory of my two grandmothers, both of who are responsible in their own way for my interest in food and cooking.

My maternal grandmother, my nanny, Eliza Jane Atkinson taught me the basics of cooking when I was quite young. My nanny looked after me and later my sister because my mother worked which was unless in the 50s, but she was a career woman.

My father’s mother Hannah Ewing introduced me to her pantry and having what you need right at hand. In particular she showed me what was possible with spices and whenever I use cinnamon and nutmeg, in particular, I think of her and those days in her kitchen,

From Grandma’s Kitchen will contain recipes using foods that, for the most part are readily available year round and many of which the home gardener can grow. These are basic foods such as potatoes, turnips, cabbage, beets, beans and so on.

Foods that have a deep rich flavour and while some of the recipes have been modified to reduce the amount of fat and sugar, they are still inexpensive to make and give us the food energy we need.


Shepherd's Pie

Ingredients:


1 lb lean ground beef


I medium onion copped


3 tablespoons olive oil


3 cloves garlic, minced


1 1/4 cup soup stock


1 teaspoon flour


1 cup frozen peas, corn, carrot mix, can use just peas and carrots or just corn


1 tablespoon Worcestershire sauce


2 lb potatoes


1 cup skim milk


1 tablespoon grated dry cheddar


1 tablespoon grated Parmesan.


Preparation:


1- Cut and boil potatoes, you can leave the peels on, but peel them if you wish


2- Add olive oil to frying pan


3- Add onions and garlic


4- Add ground beef and sauté until no longer pink.

5- Add salt and pepper.

6- Add worcesterchire sauce.

7- Add half a cup soup stock and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

8- Mash potatoes in bowl with remainder of butter, season to taste

9- Place beef and onions in baking dish.

10- Add frozen vegetables

11- Spread mashed potatoes on top.

12- Rough up with a fork so that there are peaks that will brown nicely.

13- Get creative and use the fork to make some designs in the potatoes as well.

14- Sprinkle cheese over top

15- Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown



This serves four. This dish is also a great way to use left over potatoes and vegetables.





making shepherds pie

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Comments 23 comments

foodstorage profile image

foodstorage 8 years ago from Utah

Sounds like your Grandma was a good cook!


dabblingmum 8 years ago

That sounds good! Our Shephard's Pie was more of a poorman's version. Mom would take a can of Campbell's Tomato soup and stir it into cooked, ground beef. Then she'd layer it with a can of string green beans, and top if off with freshly cooked mashed potatoes. Then in the oven it went, for about 35 minutes or until the insides bubbled and the potatoes browned.


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

Grandma could cook, I have made the poorman's version few times myself. Thanks for stopping by.


NoLimits Nana 8 years ago

One of my favourite comfort foods is shepherds pie.

Are you doing a cookbook or blog with recipes From Grandma's Kitchen?


Dottie1 profile image

Dottie1 8 years ago from MA, USA

I love Shepard's pie!!! Thanks for the recipe Bob. There's nothing like a recipe from Grandma's kitchen.


Katherine Baldwin profile image

Katherine Baldwin 8 years ago from South Carolina

Hi Bob, this recipe looks great. i just picked up some ground chuck today and this will give me a chance to try something new with it. You have to wonder how many more generations will have the memories that we have of Grandma's cooking? Us baby boomers may be among the last. Hey, an idea. Let's all try to think of one recipe that our Grandmothers always made for the holidays and do a Hub on it. For me, I am the 'keeper' of the family cornbread dressing recipe. Obviously, no one else in my highly intelligent family can write it down from last year's demonstration of how to make it, so at holiday time, I get calls from around the country asking for the recipe. If I post it here, I can just send them a link to HubPages - what an idea!

Katherine


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

Hi No Limits, the From Grandma's Kitchen will be a series of hubs first.


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

You are welcome Dottie, thanks for the visit.


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

Katherine interesting point about boomers being among the last to carry on recipes, could be a book.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada

I love shepard's pie and I love Grandma recipes. Thanks for sharing.

regards Zsuzsy


christine almaraz profile image

christine almaraz 8 years ago from colorado springs

Love shepard's pie. I used to add cayenne pepper to my beef to give it a little spice (or alot!) Your recipe sounds delicious. I'll definately be giving it a try. It's a perfect hearty winter food huh?:)


VioletSun profile image

VioletSun 8 years ago from Oregon/ Name: Marie

I was introduced to shepard's pie by my ex who is Irish and love this dish. I will use this recipe to make it, have all the ingredients in my kitchen except for the worcesterchire sauce, but will get it. I know my mate will enjoy it! Thanks for sharing!


Katherine Baldwin profile image

Katherine Baldwin 8 years ago from South Carolina

Definately a book, Bob. It is our duty to preserve this rich heritage. I think of how my Grandmother would laugh at her recipe being published on the Internet. She was one independant lady and this would delight her, I'm sure, She passed long before the Internet was even invented, but I'm sure she would have loved it. I'll get cracking on my cornbread dressing hub, but gotta make the dressing and take the pictures first. I only use my own pictures for my hubs.

Katherine


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

Thanks you all for commenting it ads to the hub. It is definetly a wnter hearty meal. Hope you mate enjoys the dish and Katherine perhaps an ebook?


Katherine Baldwin profile image

Katherine Baldwin 8 years ago from South Carolina

Hi Bob, I already have a cookbook out. There is a link to it from my Easy and Elegant Linguine and White Clam Sauce hub. I use The Living Cookbook software to produce them. All of my recipe hubs are in one of the formats for exporting that includes the nutritional analysis. You input the ingredients, then link them to the USDA tables in the software and it calculates the nutritional data on a per serving basis for you. However, a warning - you may be surprised at the nutritional analysis os some of your favorite recipes. I should never have plugged my Pimento and Cheese recipe in there - ouch, the calories from fat. lol

I will start working on an heirloom cookbook, probably after the first of the year. It should be a lot of fun. I have a ton of hand written recipes from my Grandmothers and my Mother that I need to preserve.

Katherine


Great Caruso profile image

Great Caruso 8 years ago from USA

My wife is going to love this recipe. I also enjoy cooking my grandmothers' recipes!!!


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

Thanks for stopping by and enjoy.


david sabiiti kibagoo 8 years ago

Hi Bob! Thanks so much for this info on foods and cooking. will always visit this site.

Thanks Bob,

David Sabiiti Kibago

Kampala, Uganda +256 772 594757

kibagood@yahoo.co.uk


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

Hi David, good to hear from you.


stephhicks68 profile image

stephhicks68 5 years ago from Bend, Oregon

Love the recipe! Glad you posted it on FB so I could find this gem of a hub. My family will love Shepard's Pie (and I will too). Cheers!


Bob Ewing profile image

Bob Ewing 5 years ago from New Brunswick Author

It is a home favourite but it has been awhile since I have made it, Sunday I think will be the day. Enjoy and thank for dropping by.


John McDonald 5 years ago

I was taught that Shepherd's Pie was made with ground leftover lamb - what you call Shepherd's Pie is really Cottage Pie - subtle difference


Bob Ewing profile image

Bob Ewing 5 years ago from New Brunswick Author

My grandmother called it shepherds Pie and so I do, historically I get your point, being that sheep were tended by shepherds.

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